Across
- 3. Corn minus the hull and germ.
- 6. The reproductive part of the plant.
- 7. This rice is small and sticky when cooked.
- 9. Anything that is see-through.
- 12. These products have had the bran and germ removed during processing.
- 13. Contains added leavening agents and salt.
- 14. A complex carbohydrate stored in plants.
- 15. Not a grain product, but the starch from the Cassava, an edible root of a tropical plant.
- 20. Products that have added nutrients to replace those lost due to processing.
- 21. When a starchy product reaches it's maximum thickness.
- 23. Granules of precooked, dried semolina.
- 24. Makes up the largest part of the kernel.
- 26. Grains ground into a powder.
- 27. Used for most general cooking and baking.
- 29. The ability to yield to pressure and return to original shape.
Down
- 1. Made by milling the entire wheat kernel so it contains the bran, germ, and endosperm.
- 2. This rice has been steeped in warm water, drained, steamed, and dried.
- 4. This rice is dry and fluffy when cooked.
- 5. A dough that may or may not be dried.
- 8. Anything that is not see-through or clear.
- 10. This happens when a gelatinous product begins to leak water.
- 11. The outer protective covering of the kernel
- 13. Made from a hard variety of wheat called durum wheat. Used to make pasta.
- 16. The refined starch obtained from the endosperm of corn.
- 17. The seed of a grass that grows in the marshes of Minnesota and Canada.
- 18. Starchy grains that are suitable to use as food.
- 19. A protein that gives strength and elasticity to grain products.
- 22. Unable to dissolve.
- 25. The product contains all three parts of the grain kernel.
- 28. The whole seed of a cereal